BCR (BEAN, CHEESE & RICE) Burritos

This is the cheapest burrito on our menu, but it has tons of flavor thanks to the power of the Cheesy Bean Dip. We mix in some black beans to cut the richness just a little bit. It’s also vegetarian.

Makes 4 burritos

4 13-inch flour tortillas

1 cup Cheesy Bean Dip (this page), warmed

1 cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Basic Black Beans (this page), warmed

1 cup Spanish Rice (this page), warmed

Salsa Roja (this page), for serving

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Spread ¼ cup of the Cheesy Bean Dip in a straight line across the center of each tortilla. Layer ¼ cup of the cheese, ¼ cup of the black beans, and ¼ cup of the rice on top of the Cheesy Bean Dip. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in. Serve with Salsa Roja.